Spring Onion and Spinach Soup


  • 4 medium Vidalia onions, peeled and coarsely chopped
  • 2 large garlic cloves, peeled and minced
  • 4 TBSPolive oil
  • 4 medium potatoes, peeled and coarsely chopped
  • 4 cups chicken stock
  • 1 bunch fresh spinach, lightly steamed
  • 2 cups canned Italian plum tomatoes, well-drained
  • salt to taste
  • 1/4 tsp ground cumin
  • 2 jalapeno peppers, seeded and minced


  1. In a large saucepan over medium heat, saute onions, garlic and three tablespoons of olive oil for 5 minutes until limp. Add remaining tablespoon of oil and potatoes; stir-fry one minute.
  2. Add broth, cover, and simmer 45 minutes until potatoes are mushy.
  3. Remove from heat and stir in steamed spinach and tomatoes. Puree about a fourth of the total amount at a time for 30-60 seconds in a food processor or blender.
  4. Pour soup into a large heat-proof bowl and spike with cumin and salt. Cover and refrigerate 24 hours.
  5. Serve cold or pour into a saucepan and bring slowly to a simmer over medium heat. Just before serving, add jalapeno peppers.

Yield: 6 servings